Last updated on December 10th, 2019
Soft and chewy classic gluten-free peanut butter cookies with a crisp edge and crunchy bits of peanut butter. Made with gluten-free flour, these easy peanut butter cookies taste just like the bakery peanut butter cookies you know and love, complete with the classic criss cross pattern!
I’d argue there’s a time and place for every cookie. Even subpar cookies are still cookies. Give me one at midnight when I’m up with a screaming kid or cat (it’s both…both are screaming).
Last week I was solo parenting while Lucas was away for work, and while I got the kids fed and to school (late), I was over here surviving on peanut butter cookies for lunch. Three days in a row. ‘Tis is the season for cookie platter lunches. These cookies are the protein course. I’m running for office and that is my platform.
My cookie cravings depend on my mood and swing with the seasons. Right now, it’s all peanut butter all the time. The kind of peanut butter cookie I’d get at a bakery growing up – super soft and chewy with a lightly crisp edge and chunks of crunchy peanut bits throughout.
What Kind of Peanut Butter for Cookies
As one of their primary ingredients, the peanut butter you use can affect your final cookie outcome. This recipe has been tested with an organic peanut butter that is mostly homogenous (not separated). If you’re using a natural separated peanut butter, just be sure to stir the oil in really well before use. If your peanut butter is too thin, the dough will be hard to work with and the cookies will spread thinner.
I’m firmly in the creamy peanut butter camp for PB&J sandwiches and generally any other peanut butter purpose…except when it comes to cookies. For cookies, I’m definitively on team crunchy peanut butter. I want my cookie soft, but studded with crunch. This recipe will work whether you prefer creamy or crunchy peanut butter, so you do you!
Easy gluten-free peanut butter cookies – no chill!
These peanut butter cookies are super easy to make and don’t require any chill time. This means you’re only about 15 minutes away from having freshly baked cookies in your mouth (though I’d maybe let them cool a couple minutes, if you can…).
Need a last minute cookie for the bake sale, dessert for holiday party, or protein course for lunch (kiddingnotkidding)? This cookie’s your gal.
Gluten-Free Peanut Butter Cookies with Gluten-Free Flour
There are probably 9483 different gluten-free peanut butter cookies on the web boasting JUST 3 or 4 or 5 ingredients. Those are the flourless variety – I’ve even got a flourless peanut butter cookie in the archives. They have their place. They’re a great cookie to make with what you’ve got on hand, but they’re also distinctly different than a classic bakery-style peanut butter cookie.
Today’s recipe is for gluten-free peanut butter cookies with gluten-free flour, which creates a sugary, buttery, cookie with crisp edges and soft chewy centers. The recipe also only uses two flours: almond flour to keep things extra nutty and tapioca flour for the chew and crisp edge. These cookies are foolproof and less finicking with bake time than their flourless cousin, producing a much more familiar peanut butter cookie. Flaky salt optional.
Rather than drying out over time, these cookies soften even more from the moisture of the peanut butter, making them the just right cookie for a holiday cookie platter.
Tip: with those flours on hand, here’s a whole host of recipes you can make to finish off the bags!
Gluten-free christmas cookies
I could eat cookies all day long (or at least for lunch every day for a week). Here are a few of my favorite gluten-free cookie recipes.
- Homemade Gluten-Free Oreos
- Gluten-Free Sugar Cookies with Easy Icing
- Soft Lofthouse-Style Gluten-Free Sugar Cookies
- Gluten-Free Snickerdoodles
- Gluten-Free Chocolate Pecan Shortbread Cookies
- Vegan Gluten-Free Chocolate Chip Cookies
- Chocolate Hazelnut Gluten-Free Slice and Bake Cookies
- Gluten-Free Chocolate Chip Date Cookies
- Matcha Macarons with Mango Buttercream
- Gluten-Free White Chocolate Matcha Shortbread Cookie Trees
- Peppermint Chocolate Marshmallow Cookies
- Gluten-Free Salted Bacon Fat Ginger Molasses Cookies
Virtual Cookie Swap
I baked these cookies are part of a virtual cookie swap! Check out the cookie recipes my friends shared today. Follow along with #justacookieparty and show us what you’re baking!
- Monster Cookies from Eat The Love
- Gluten-Free Biscotti with Hazelnuts & Chocolate from The Bojon Gourmet
- Triple Chocolate Cookies from Hummingbird High
- Honey Walnut Shortbread Cookies from Food Fashion Party
- Paleo Gingerbread Cookies from Foolproof Living
- 1½ cups + 3 tablespoons (189g) superfine blanched almond flour
- ½ cup + 3 tablespoons (79g) tapioca starch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened to room temperature
- ½ cup (102g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ¾ cup (185g) crunchy peanut butter (see note)
- 1 large egg, room temperature
- 1½ teaspoons pure vanilla extract
- Optional: Flaky salt, for sprinkling
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a medium bowl, sift together the almond flour, tapioca starch, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sugars on medium high speed until light and fluffy, about 3-4 minutes, scraping down the sides as needed.
- Add the peanut butter and mix until combined, scraping down the sides.
- Add the egg and vanilla and mix until combined, again scraping down the sides.
- With the mixer on low, slowly add the dry ingredients and mix until just combined. Use a cookie scoop or rolling with your hands, scoop 2 tablespoon sized balls of dough (30g) 2-inches apart on the prepared baking sheet (you'll need to bake iIn batches). Use the tines of a fork to gently press down on the cookie in two directions, creating a criss cross pattern.
- Bake for 10-12 minutes until the edges are set and slightly firm to the touch, but the center still look very soft. Remove from oven and, if desired, sprinkle with flaky salt. Let cool for 5 minutes on the baking sheet before using a thin spatula to carefully transfer them to a wire rack to cool completely. Store in an air tight container for several days, though the cookie edges will start to soften over time.
Peanut butter note: Use either crunchy or smooth peanut butter. I recommend an organic homogenized (non separated) peanut butter, but if using a natural separated peanut butter, just be sure to give it a good stir before adding to the cookies. If your peanut butter is too thin, the dough will be hard to work with and the cookies will spread more.